Mexican Black Bean and Spinach Pizza
Photo: Karry Hosford
Ingredients
- 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
- 1 (15-ounce) can black beans, rinsed and drained
- 2/3 cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 garlic clove, minced
- 1/2 cup bottled salsa
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon hot sauce
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
Preparation
Preheat oven to 375°.
Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.
Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.
Print
- Yield: 4 servings (serving size: 2 slices)
"This recipe is great right out of the oven and even better reheated the next day for lunch." - CL Reader
Nutritional Information
| Calories per serving: | 408 |
|---|---|
| Calories per serving: | 27% |
| Fat per serving: | 12.3g |
| Saturated fat per serving: | 4.8g |
| Monounsaturated fat per serving: | 1.3g |
| Polyunsaturated fat per serving: | 1.1g |
| Protein per serving: | 22.2g |
| Carbohydrates per serving: | 51g |
| Fiber per serving: | 8.3g |
| Cholesterol per serving: | 23mg |
| Iron per serving: | 5.5mg |
| Sodium per serving: | 979mg |
| Calcium per serving: | 488mg |
Cooking Light
[an error occurred while processing this directive]